Eastington@Paddington

Recipe inspired from the wagamama cookbook by Hugo Arnold

Combine garlic, chilli and salt in a morter and grind to a paste.

(The garlic I grew by sticking organic garlic that had grown shoots in the ground. 12 months later, each was a large head. Better and juicier than the original.)

Add vinegar and light soy. Ratio 1/2.5.

Add sesame oil about 0.25 of the vinegar.

I added a few drips of stevia rather than sugar. 

The gyoza was Urban Eats from Aldi. I have had worse, but the Woolies ones are better.